made from 3 varieties (50% Carignan, 25% Mourvèdre, 25% Cinsault), from 3 vineyards, and from 3 soil types (clay, granite, koffeklip). It was all whole cluster, crushed by feet and fermented over 12 weeks before being basket pressed into old barrel for 1 year, then blended, then bottled. ‘I don’t own a destemmer’, so all his reds are entirely whole cluster. Lovely fynbos herbaceousness, with light pitch, and pine notes, with finely grippy, sticky, but tightly structured tannins. Fresh, and wild.
Organic, natural wine.